Stir-Fried Japanese Eggplant With Garlic And Ginger

I have been growing japanese eggplant in my garden for the past several years. I often slice it and bbq it and serve with a tahini dressing, but wanted to try something new and LOVED this. I substituted the vegetable oil and soy sauce for coconut oil and coconut aminos. A healthier version of what I found on-line. :)

INGREDIENTS:

• ▢1 ½ to 2 pounds Japanese or Chinese eggplant

• ▢4 - 6 Tablespoons organic cornstarch or potato starch

• ▢3 Tablespoons coconut oil more as needed

• ▢2 Tablespoons Asian toasted sesame oil

• ▢5 cloves garlic minced

• ▢1 Tablespoon minced fresh ginger

• ▢2 Tablespoons coconut aminos (soy sauce substitute) plus more as needed

• ▢Sliced scallions or microgreens for garnish

INSTRUCTIONS:

• Slice the eggplant on the diagonal ¾ to 1 inch thick, larger pieces cut in half lengthwise. Transfer the eggplant slices to a medium bowl,  sprinkle with the cornstarch, and toss to coat evenly. Heat the oil in a 12-inch skillet or wok over medium-high heat. Add just enough eggplant to create a single layer so that no slices overlap. Cook, flipping once, until the eggplant is golden and a bit charred in places, 2-½ to 3 minutes total. Transfer the eggplant to a paper-towel-lined rimmed baking sheet. Repeat with the remaining eggplant, adding more oil to the pan as needed.

• Wipe the pan clean, then add the sesame oil over low heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 20 seconds. Return the eggplant to the pan.  Add the coconut aminos, and toss to combine, about 1 minute. Serve topped with the scallion, and season to taste with more coconut aminos.